Cranberry Orange Bread with Simple Glaze

 

Cranberry Orange Bread with Simple Glaze

Bright, moist, and bursting with flavor, this Cranberry Orange Bread is the ultimate seasonal quick bread. The tangy cranberries pair perfectly with the sweet, citrusy zing of orange, all wrapped up in a soft, yogurt-based loaf. Finished with an orange syrup soak and a delicate glaze, this bread is perfect for holiday mornings, afternoon tea, or gifting.

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📝 Ingredients

For the Bread:

• 1½ cups + 1 tablespoon all-purpose flour, divided

• 2 teaspoons baking powder

• ½ teaspoon kosher salt

• 1 cup plain whole-milk yogurt

• 1 cup granulated sugar

• 3 large eggs

• 2 teaspoons grated orange zest

• ½ teaspoon pure vanilla extract

• ½ cup vegetable oil

• 1½ cups cranberries (fresh or frozen, thawed and rinsed)

For the Orange Syrup:

• ⅓ cup freshly squeezed orange juice

• ⅓ cup granulated sugar

For the Glaze:

• 1 cup powdered sugar, sifted

• 2–3 tablespoons fresh orange juice

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👩‍🍳 Instructions

1. Prepare the Pan & Oven

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.

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2. Mix the Dry Ingredients

In a medium bowl, sift together:

• 1½ cups flour

• Baking powder

• Salt

Set aside.

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3. Combine the Wet Ingredients

In a large bowl, whisk together:

• Yogurt

• Sugar

• Eggs

• Orange zest

• Vanilla extract

• Oil

Slowly add the dry mixture to the wet, stirring just until combined.

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4. Add the Cranberries

In a small bowl, toss the cranberries with the remaining 1 tablespoon of flour (this helps prevent them from sinking). Gently fold them into the batter.

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5. Bake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Let cool in the pan for 10 minutes, then transfer the loaf to a wire rack placed over a baking sheet.

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6. Make the Orange Syrup

While the loaf cools slightly, make the syrup:
In a small saucepan over medium heat, stir together the orange juice and sugar until the sugar dissolves. Simmer for 2–3 more minutes, then remove from heat.

Use a toothpick or skewer to poke holes across the top and sides of the warm loaf. Brush with syrup, let it soak in, then repeat until all syrup is used. Allow loaf to cool completely.

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7. Glaze It

In a small bowl, whisk powdered sugar with 2 tablespoons of orange juice. Add more juice a few drops at a time if needed until the glaze is thick but pourable.

Drizzle the glaze over the cooled loaf and let it drip down the sides. Allow it to set for about 15 minutes before slicing and serving.

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💡 Tips & Storage

• Storage: Wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Freezing: Wrap the unglazed loaf tightly and freeze for up to 2 months. Thaw overnight and glaze before serving.

• Optional Add-ins: Add ½ cup chopped nuts (like pecans or walnuts) for extra texture.

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🍽️ Perfect For:

• Holiday breakfast tables

• Afternoon tea or coffee

• Edible gifts for neighbors and friends

• A refreshing break from rich chocolate desserts

Grandma's Italian Meatballs

 

Ingredients:

1 1/2 pound ground beef

1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1/4 cup chopped fresh parsley

2 cloves garlic, minced

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 tablespoons olive oil

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes

1/2 teaspoon sugar

1/2 teaspoon red pepper flakes (optional)

Directions:

Prepare the Meatball Mixture:

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, parsley, garlic, egg, salt, black pepper, oregano, and basil.

Mix until all ingredients are evenly incorporated.

Form the Meatballs:

Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat.

Add the meatballs in batches, searing them on all sides until browned, about 5 minutes per batch.

Transfer the browned meatballs to a plate.

Prepare the Sauce:

In the same skillet, add crushed tomatoes, diced tomatoes, sugar, and red pepper flakes (if using).

Bring the sauce to a simmer, stirring occasionally.

Simmer the Meatballs:

Return the meatballs to the skillet, nestling them into the sauce.

Cover and simmer on low heat for 30 minutes, or until the meatballs are cooked through.

Serve:

Serve the meatballs hot, with your favorite pasta or crusty bread.

Pumpkin Spice Crumb Cake

 

FOR THE CRUMB TOPPING:

1 cup all-purpose flour

1 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon fine salt

1/2 cup unsalted butter, cold and cut into small cubes

 

FOR THE CAKE:

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 ground ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/4 cups pumpkin puree

1/2 cup vegetable oil

2 cups granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup buttermilk or milk, room temperature

 

FOR THE VANILLA ICING:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

 

TO MAKE THE CRUMB TOPPING:

Preheat oven to 350°F and spray a 9×9 square or 9×13 rectangle pan with baking spray and set aside.

In a bowl whisk together flour, light brown sugar, cinnamon, nutmeg, and salt.

Cut in the small cubes of butter by using a pastry cutter or using your hands, blending the butter into the dry ingredients. Mix until you can form big crumbs, set aside.

 

TO MAKE THE CAKE:

In one bowl whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves, set aside.

In another bowl whisk pumpkin puree, vegetable oil, and sugar.

Add in eggs one at a time, whisking well after each addition. Add in vanilla.

Add in the dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients.

Pour cake batter into prepared pan and add crumble on top, gently pressing the crumble into the batter.

Bake for 30 to 35 minutes until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. (For a 9×13 pan check for doneness at 20 to 25 minutes). Let it cool partially before adding the glaze.

TO MAKE THE GLAZE:

Whisk together powdered sugar, milk, and vanilla until it’s smooth and lump free. Drizzle onto the still warm crumb cake. Slice, serve, and enjoy!

Doctors Reveal: Eating Avocados Daily Could Transform Your Health

Often called “nature’s butter,” avocados have captured global attention for their creamy texture, subtle flavor, and incredible versatility. From salads and sandwiches to smoothies and even desserts, this fruit adds a rich, satisfying touch to nearly any dish.

Native to Mexico and Central America, avocados (Persea americana) are now grown around the world. They belong to the Lauraceae family, which also includes cinnamon and laurel. Though often mistaken for vegetables, avocados are technically fruits—specifically berries. Among the many types, the Hass avocado is the most popular, but they come in a variety of shapes, sizes, and textures.

Here’s what happens to your body when you eat an avocado every single day:

1. Heart Health You Can Feel

Heart disease is the leading cause of death in the U.S., making a heart-healthy diet essential. Avocados are packed with monounsaturated fats, fiber, potassium, magnesium, and folate, all of which support cardiovascular health.

Swapping butter, cheese, or processed meats for avocado can improve cholesterol levels, boost “good” HDL, lower harmful LDL, and help maintain healthy blood pressure. Over time, regular avocado consumption may reduce your risk of heart disease and promote overall heart wellness.

2. Stabilized Blood Sugar

Despite being a fruit, avocados can help keep your blood sugar steady. With low carbohydrates and a very low glycemic index, their fiber and healthy fats slow digestion, preventing sudden glucose spikes.

This makes avocados a smart choice for people with type 2 diabetes or insulin resistance. By maintaining steady blood sugar, they reduce insulin demand, support consistent energy, and may even stabilize mood throughout the day.

3. Enhanced Brain Function

Avocados are a brain-friendly fruit, rich in folate, vitamin E, and antioxidants that protect neurons. Vitamin E may slow cognitive decline, while lutein—a carotenoid abundant in avocados—crosses the blood-brain barrier to support cognitive function.

Studies suggest that regular avocado consumption is linked to better memory, sharper focus, and a potentially lower risk of Alzheimer’s disease, particularly in older adults.

4. Improved Digestion

A single avocado contains 10–14 grams of fiber, essential for healthy digestion, regular bowel movements, and a thriving gut microbiome.

Fiber nourishes beneficial gut bacteria, reducing bloating and constipation while supporting long-term colon health. It also encourages the production of short-chain fatty acids like butyrate, which fuel colon cells and protect against inflammation.

5. Weight Management Without Starving

Though higher in calories than many fruits, avocados can actually aid weight management. Their blend of fiber and healthy fats keeps you full longer, curbs cravings, prevents overeating, and encourages healthier eating choices.

Research shows that people who eat avocados regularly tend to have lower BMI and healthier waistlines, making this nutrient-packed fruit a smart addition to any balanced diet.

Bonus Benefits

Avocados also support skin hydration and elasticity, thanks to vitamins C and E and healthy fats. Their phytochemicals and carotenoids reduce inflammation and promote overall wellness.

The best part? Avocados are endlessly versatile—smoothies, salads, toast, or simply with a pinch of salt. Just one avocado a day can surprise your body with incredible health benefits.